Kidney Bean Curry

• Vegetable Oil1 tbls
• Onion1 finely chopped
• Garlic2 cloves chopped
• Ginger1 part
• Coriander1 Packet
• Cumin1 tsp
• Paprika1 tsp
• Garam Masala2 tsp
• Chopped Tomatoes1 lb
• Kidney Beans1 lb
• Basmati Riceto serve

Instructions

1. 1

   Heat the oil in a large frying pan over a low-medium heat.

2. 2

   Add the onion and a pinch of salt and cook slowly, stirring occasionally, until softened and just starting to colour.

3. 3

   Add the garlic, ginger and coriander stalks and cook for a further 2 mins, until fragrant.

4. 4

   Add the spices to the pan and cook for another 1 min, by which point everything should smell aromatic.

5. 5

   Tip in the chopped tomatoes and kidney beans in their water, then bring to the boil.

6. 6

   Turn down the heat and simmer for 15 mins until the curry is nice and thick.

7. 7

   Season to taste, then serve with the basmati rice and the coriander leaves.